Let’s talk about Kitchen basics
I believe cooking should be fun. Some people are naturally comfortable in the kitchen and some not so much. I hope that by going over some kitchen basics and getting to learn some fundamentals with equipment, terms and techniques. I hope those who are not so comfortable can find some of this information useful and give them a little more confidence so that they can begin cooking comfortably. You don’t need to be a top ranked chef or spend years in cooking school to enjoy a home cooked meal. What most people need is just a little coaching and education. So, in my attempt to turn cooking into a good time, let’s familiarize ourselves with some of these kitchen basics.
Part I. Ingredients:
Different people of course have different likes as dislikes but some ingredients are considered a staple, that is, should be in stock in every kitchen. Of course for each individual/family and their preferences, this list will adjust. However, some things will be for convenience and others should always be on hand. Again, this list will be a bit different for everyone. But these are the staples I always have on hand.
Vinegar – various: Rice, Apple Cider, White, Balsamic, and Red Wine
Oil – Extra Virgin Olive Oil, Vegetable Oil
Soy Sauce – I will only use La Choy, low sodium
Rice – I’m not a big rice cooker. So I buy Brown Success rice. It’s convenient and
Pre-measured into 1 c. bags.
Beans – various: dark kidney, light kidney, garbanzo/chickpeas, black, and black-eyed
Pasta – various: ditalini, rigatoni, penne, elbow, tri-color Rotini, thin spaghetti and linguini
Spices – there are some I use more than others. Everyone’s spice selection will be different according to their taste. So here is my list of my top 10 spices:
| 1. Garlic Powder | 2. onion Powder |
| 3. Oregano | 4. RED PEPPER FLAKES |
| 5. parsley | 6. THYME |
| 7. Basil | 8. PAPRIKA |
| 9. black pepper | 10. CHILI |
Flour and Cornmeal
Baking soda, baking powder, and cornstarch
Canned Tomatoes: Sauce, Diced, Crushed and paste
Vegetable: Potatoes, onions, garlic, celery, carrots, green peppers and red peppers
Eggs
Cheese: mozzarella shredded, block of mozzarella, shredded cheddar cheese, American (Yellow), and parmesan grated cheese
Butter, unsalted
Sugar, honey, and maple syrup
Fruit
Standard Condiments: mayonnaise (Hellman’s), Brown mustard, yellow mustard, salsa, salad dressings, A-1 sauce and Worcestershire sauce (Lea & Perrins).
Frozen vegetables: peas, spinach, mixed veggies, and green beans.
Bread: sandwich bread and French bread
Breadcrumbs
Beef and Chicken broth, stock or bullion.
Milk
Cooking wines: Sherry, White, Red, and Marsala
Add in the perishables you have in the refrigerator and those that you pick up during your weekly food shopping that include: meats, fresh fruits, and fresh vegetables. With all of these ingredients always on hand you can now cook a plethora of dishes from scrambled eggs to pasta.
Let me know of any I may have forgotten or let me know what staples belong in your kitchen that you couldn’t go without.
written by: KG Petrone
http://www.LiteraryArtsbyKGPetrone.com // http://www.CookingwithAuthorKGPetrone.wordpress.com
Printable: Menu planner and shopping list
Photo credit Annie Spratt on unsplash.com
Cooking w/ Author, K.G. Petrone 